Creamy Vegan Pasta Bake With Brussels Sprouts

Pasta: The base of the dish, providing the necessary carbs and texture.

Brussels sprouts: Adds a unique, slightly bitter flavor and a crispy texture when roasted.

Cashews: Soaked and blended to create a creamy, dairy-free sauce.

Vegetable broth: Adds depth and flavor to the sauce.

Nutritional yeast: Provides a cheesy, umami flavor without any dairy.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Essential for seasoning the dish.

Pepper: Adds a touch of heat and enhances the other flavors.

When roasting brussels sprouts, make sure to place them cut side down on the baking sheet. This allows for better caramelization and ensures they get that perfect crispy texture. Additionally, to achieve an ultra-smooth cashew sauce, blend the soaked cashews for a bit longer than you might think necessary, pausing occasionally to scrape down the sides of the blender. This will help to fully incorporate all the ingredients and create a luscious, creamy consistency.

• any type pasta - Substitute with gluten-free pasta: Suitable for those with gluten intolerance or celiac disease.

• any type pasta - Substitute with zucchini noodles: Low-carb and adds extra vegetables to the dish.

• brussels sprouts - Substitute with broccoli florets: Similar texture and nutritional profile.

• brussels sprouts - Substitute with cauliflower: Provides a different but complementary flavor and texture.

• soaked cashews - Substitute with silken tofu: Offers a creamy texture and is a good source of protein.

• soaked cashews - Substitute with sunflower seeds: Nut-free option that still provides creaminess when blended.

• vegetable broth - Substitute with water with bouillon cubes: Convenient and customizable for flavor.

• vegetable broth - Substitute with mushroom broth: Adds a deeper, umami flavor to the dish.

• nutritional yeast - Substitute with miso paste: Adds a savory, umami flavor and is rich in nutrients.

• nutritional yeast - Substitute with fortified yeast flakes: Similar flavor profile and nutritional benefits.

• garlic powder - Substitute with fresh garlic: Provides a more intense and aromatic garlic flavor.

• garlic powder - Substitute with shallot powder: Offers a milder, sweeter flavor.

• onion powder - Substitute with fresh onion: Adds a more robust onion flavor and texture.

• onion powder - Substitute with leek powder: Provides a subtle onion-like flavor with a hint of sweetness.

• salt - Substitute with soy sauce: Adds saltiness along with a depth of umami flavor.

• salt - Substitute with seaweed flakes: Adds a salty taste along with additional minerals.

• pepper - Substitute with cayenne pepper: Adds heat and a different kind of spiciness.

• pepper - Substitute with paprika: Adds a mild, sweet flavor with a hint of smokiness.

• Allow the creamy vegan pasta bake to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta bake into an airtight container. If you don't have one large enough, you can use multiple smaller containers or even resealable plastic bags.
• For short-term storage, place the container in the refrigerator. The pasta bake will stay fresh for up to 3-4 days.
• If you want to freeze the dish, wrap the container tightly with aluminum foil or plastic wrap before placing it in the freezer. This adds an extra layer of protection against freezer burn.
• Label the container with the date so you can keep track of how long it has been stored. The pasta bake can be frozen for up to 2-3 months.
• When you're ready to enjoy the leftovers, thaw the frozen pasta bake in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Transfer the pasta bake to an oven-safe dish if it isn't already in one. Cover with aluminum foil to prevent the top from drying out.
• Bake for about 20-25 minutes or until heated through. If you prefer a crispy top, remove the foil during the last 5 minutes of baking.
• Alternatively, you can reheat individual portions in the microwave. Place the pasta bake in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, stirring halfway through.
• For an extra burst of flavor, consider adding a sprinkle of nutritional yeast or a drizzle of olive oil before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover pasta bake to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or plant-based milk to the skillet to help rehydrate the pasta.
  3. Add the leftover pasta bake to the skillet.
  4. Stir occasionally, heating for about 10 minutes or until warmed through.

• Microwave Method:

  1. Place a portion of the leftover pasta bake in a microwave-safe dish.
  2. Add a small amount of vegetable broth or plant-based milk to keep it moist.
  3. Cover the dish with a microwave-safe lid or plate.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover pasta bake in an air fryer-safe dish.
  3. Heat for 10-12 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the Brussels sprouts and bake the pasta dish until golden and bubbly.

• Pot: Necessary for boiling the pasta according to package instructions.

• Colander: Utilized to drain the cooked pasta.

• Baking dish: The vessel in which the pasta bake is assembled and baked.

• Blender: Essential for blending the soaked cashews, vegetable broth, nutritional yeast, garlic powder, onion powder, salt, and pepper into a smooth sauce.

• Mixing bowl: Used to combine the cooked pasta, roasted Brussels sprouts, and creamy cashew sauce.

• Knife: Needed to halve the Brussels sprouts.

• Cutting board: Provides a surface for halving the Brussels sprouts.

• Measuring cups: Used to measure the cashews and vegetable broth accurately.

• Measuring spoons: Necessary for measuring the nutritional yeast, garlic powder, onion powder, salt, and pepper.

• Spatula: Helpful for mixing the pasta, Brussels sprouts, and sauce together in the mixing bowl.

• Baking sheet: Used to roast the Brussels sprouts in the oven.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use pre-cut brussels sprouts: Buy pre-cut brussels sprouts to skip the halving step.

Cook pasta in advance: Prepare the pasta ahead of time and store it in the fridge.

Blender efficiency: Blend the cashew sauce while the brussels sprouts are roasting.

One-pan roasting: Roast the brussels sprouts on the same pan you'll use for baking to reduce cleanup time.